Being gluten-free means not eating the protein called gluten. Gluten acts as the glue that holds foods together and helps them maintain their shape. Gluten is found in grains, such as wheat, rye and barley, and causes intestinal damage when eaten by people with a gluten intolerance or allergy, such as those with celiac disease. Eating a gluten-free diet may help individuals with gluten intolerance control their symptoms and improve their quality of life.

Who Should Be Gluten-Free?

Those who have a gluten-related allergy should consult their health care provider to learn more about living a gluten-free lifestyle. If any of the following symptoms occur when you ingest glutenous food products (see below), consult your health care provider or a physician specializing in celiac disease or gluten-related disorders.

Common symptoms of celiac disease in adults include:

Unexplained iron deficiency, anemia

Fatigue

Bone or joint pain

Arthritis

Bone loss or osteoporosis

Depression or anxiety

Tingling numbness in hands and feet

Seizures or migraines

Missed menstrual periods

Infertility or recurrent miscarriage

Canker sores inside the mouth

An itchy skin rash called dermatitis herpetiformis

If you are considering starting a gluten-free diet, consult a dietitian who can support you and answer questions about eliminating gluten while still maintaining a balanced and nutritious diet.

Gluten-Free Foods

Living gluten-free is not as difficult as it may sound. All it takes is a little research and know-how. Many grains and starches can be part of a gluten-free diet, too. (Check out the list below.) But it is important to ensure these grains are not processed or mixed with other gluten-containing grains, additives or preservatives, so always read the package and label before purchasing.